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Stuffed Piquillo Peppers

Piquillo peppers stuffed with a salt cod béchamel, battered and deep fried, then baked in a cream and fish stock sauce.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Stuffed Piquillo Peppers

Oven180° C (350° F)
Time10-20 minutes

Ingredients

Directions

Prepare the cod

  1. Cover the cod with cold water and refrigerate for 24 hours, changing the water every 8 hours or so.

  2. Drain the fish on paper towels and shred it with your fingers.

Make the cod béchamel

  1. In a skillet, heat the olive oil and sauté the onion until transparent.

  2. Add the minced garlic and shredded cod and fry until very lightly browned.

  3. Add the flour and mix well.

  4. Cook for 15 to 12 minutes, adding the milk a little at a time until the cod béchamel is smooth.

  5. Set the pan aside and let it cool.

Stuff and fry the peppers

  1. Preheat the oven to 180° C (350° F).

  2. Stuff the peppers with the cod béchamel and set aside.

  3. Dip the peppers in flour, then in beaten egg, and deep fry until golden.

  4. Drain on paper towels and arrange the peppers in an ovenproof casserole.

Make the sauce and bake

  1. For the sauce, heat the olive oil in a skillet and fry the minced onion until golden.

  2. Add the piquillo peppers and garlic and fry until the peppers are done.

  3. Add the pepper stock, fish stock and cream and boil for 10 minutes.

  4. Season with salt and pepper, process finely and pour over the peppers.

  5. Pour the sauce on top and bake for 10-20 minutes or until heated through and the sauce is bubbling.

  6. Sprinkle with minced parsley and serve immediately.

Nutrition, whole recipe (rough)

1128Calories
50 gProtein
47 gFat
124 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salmon100g cooked208
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salt cod
Provides the main filling, flaked into the béchamel to give savory body and flavor.
Milk
Added gradually to the cod to form a smooth, thick béchamel texture.
Flour
Thickens the béchamel and forms a coating that helps the peppers turn golden when fried.
Eggs
Bind the flour coating to the peppers so it adheres during deep frying.
Cream
Adds richness and silkiness to the sauce, rounding out its flavor.
Fish stock
Forms the liquid base of the sauce, carrying flavor over the peppers.

The step that matters

Cook the béchamel smooth before stuffing. Adding milk gradually while stirring lets the flour starch gelatinize evenly, giving a smooth, thick filling. Lumps or a runny filling will spill out during frying and baking.

Swap the clove

How well each one fits the dish's main ingredients (onion, garlic, flour, olive, milk, pepper, parsley):

  1. Thymefits better
  2. Cuminfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against onion, garlic, flour, olive, milk, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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